I’ve already talked about Russ’ journey through his heart surgery, his recovery, and now he is fantastically raising a little girl. It’s a great inspiration just to follow his recipes, and more importantly since he makes a great effort to find interesting folk dishes and adapt them to a diet that follows the ancestral type of eating (not all of his recipes are 100% paleo, but he specifies it in each o
These are russian cutlets. No, seriously, the cyrilic word (котлеты) translates, according to my Eastern European friend (Hi Jim!) to cutlets. So I took his word for it and proceded to mix the beef with salt, pepper, ground mustard, a whole egg and the results of blending half an onion an three cloves of garlic.
They cooked for 20 min at 350F. When I got them out (cast iron griddle, what would I do without ye?) I poured the fat into the sauce, which I mixed with some creme fraiche (that I’ve kept culturing ever since I made my first batch) and poured in the cutlets.